Captains crispy skin chicken with chilli caramel
Palm sugar or normal sugar
1st poach the maryland chicken in, water with 3 star anise, 8 garlic,10 peppercorns, 1stick of celery, 2sticks of lemon grass, 1 cinimon stick.. while cooking remove any impurities that come to the top.
When the chicken is ready, remove from stock and cool.
Place the stock to the side to use anytime.. can be frozen or kept in the fridge.
Then start the chilli caramel sauce, place 3 cups of sugar, I use half palm half white sugar, place over medium heat until it compleatly dissolves, and wait until it just starts to bubble,
While waiting add 3/4 cup of water 1/4 cup of fish sauce, and about 1/4 cup of light soy with 3 chillys and a 1/2 inch of greated ginger,
When your caramel has dissolved and is just starting to bubble, remove from heat.. and then add the water and fish sauve ..... at this point be carefull as it will bubble and spit... then place back onto medium heat and stir until all the caramel has dissolved.
Add the soy, chilli, and ginger and remove from heat.
Place in the fridge or freezer to cool..(the sauce will now thicken)
Now in a medium size pot, mix 3/4 of a small bottle of seaseme oil and equal amount of veg oil, just enough to cover the chicken...
Pat the chicken dry, from any moisture.
Heat the oil so when you place the chicken in skin side down it starts to fry the skin strait away.... should take about 3 min.
Heat your rice, place the chicken on top, then drizzle the chilli caramel sauce over the top,
garnish with coriander and chilli then serve hot.
The chilli caramel is a master stock and can be kept in the fridge for a month or two...
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